Truffle jelly. Warm the truffle juice with the chicken
stock and soaked gelatine. Leave to cool.
Parmesan cream. Warm the cream with the grated
Parmesan and a soaked leaf of soaked gelatine. Mix
and pour the substance into glasses.
Spoon the truffle jelly into the glasses on top of the
Parmesan. Leave the glasses to set in the fridge.
Parmesan cream with truffle jelly
40 g chicken stock
gelatine
wholemeal bread
0.5 l cream
125 g parmesan
100g truffle juice
Truffle jelly. Warm the truffle juice with the
chicken stock and soaked gelatine. Leave to
cool.
Parmesan cream. Warm the cream with the
grated Parmesan and a soaked leaf of soaked
gelatine. Mix and pour the substance into
glasses.
Spoon the truffle jelly into the glasses on top of
the Parmesan. Leave the glasses to set in the
fridge.
Parmesan cream
with truffle jelly
40 g chicken stock
gelatine
wholemeal bread
0.5 l cream
125 g parmesan
100g truffle juice
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
